The Warner sun. (Warner, Brown Co., Dakota [S.D.]) 1885-1???, 1887-04-22
DOMESTIC HINTS.
APPLES WITH JELLY.

APPLES WITH JELLY,
One dozen apples, pared and cored,
u pounds of sugar. Put the apples on
with water enough to cover them, and
let them stew until they look as il
they would break; then take them out
and put the sugar into the same waters
let the syrup come to a boil; put in the
apples, and let them stew until done
through and clear, then take them out,
slice into the syrup one large lemon
and add one ounce of gelatine dissolved
in pint of cold water. Let the whole
mix well and come to a boil; then pour
upon the apples; the syrup will con-
geal. 1t is to be eaten cold with cream.
.H.F APPLE CAKE.
Mix and bake as for jelly cake, flavor
ing the dough with essence of bitter
almond. Beat one egg light in a bowl,
and into it a cup of sugar. Add to
this the strained juice and grated rind
of lemon. Peel and CRATE three fine
pippins or other ripe, tart apples
directly into this mixture, stirring each
well in before adding another. When
all are in, put into a farina-kettle and
stir over the fire until the apple GUS
tard is boiling hot and quite thick.
Cool and spread between the cakes,
A nice and simple cake. Eat the day
it is baked.
. DARK CHOCOLATE CAKE.
0ne-half cup Of butter, one cup OF
sugar, cup Of -four, one-half cup Of
milk, two eggs beaten separately, one
teaspoonful of cream of tartar, one
half teaspoonful of soda and 2z table
spoonfuls of chocolate. Dissolve the
chocolate over the steaming teakettie,
in saucer, beat into it little of the
cake mixture, then beat it into the
whole of the cake mixture. Flavor
with vanilla, and beat it briskly just
before putting into the oven. 1t makes
one large loaf If desired darker in
color, put in more chocolate.
FRUIT CAKE THAT WILL LAST A YEAR.
Wash and drain well one pound Of
currants, chop coarsely one pound Of
raisins, chop or slice ono-half pound Of
citron. Beat five eggs and two cups Of
brown sugar together, then add to
them one cup of butter, one cup of mo,
lasses, one-half cup of sour milk, one
teaspoonful Of spices to taste. Stir
into this this mixture six cups OF flour, re;
serving one-half cup to mix with the
raisins to prevent their settling to the
bottom. Add fruit last
CUsTARD EGGS.
Put the washed eggs in saucepan
of cold water and let them just CONG
to boil. then take them up. Or. lay
them in a hot tin pail, cover them with
boiling water, put the top on the pail
and leave them on the kitchen table for
five minutes. Drain off the water,
pour on more boiling water and replace
the top. Wrap hot towel about the
pail, and leave it four minutes before
dishingt the eggs They will be soft
curtard throughout and more digesti'
BILE than If cooked in any other way.
GRAHAM AND CORN MUFFINs.
Two full cups corn meal, one cup
graham flour, one cup sweet milk. two
cups boiling water. one egg. Pour the
boiling water into the meal and stiI
well. Let the mixture stand till luke.
warm, then add the cup Of milk, OF
enough TO form a batter about as stiff
as will drop from the spoon. and beat
well. Set this in warm place two
hours, then break in the egg and beal
hard. Dip into hot gem pans, well oil,
ed, and bake twenty minutes in brisk
oven.
POTATO AND CORN AUFFTNs
Two cups Of cold mashed potato,
two cups of sweet milk; two eggs, well
beaten; two cups corn meal or enough
for batter. Soften the potato with
the milk, working out all the Jumps;
then stir in corn meal till the batter ID
just thick enough to drop easily from
the spoon; add the whipped eggs and
beat hard. Drop into the gem pans,
oiled and hotand bake in an even oven
from twenty to thirty minutes.
RYE DROP CAKES.
Two cups sour milk; one egg, well
beaten; one teaspoonful of soda. dis
solved in boiling water; enough rye